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Masked Intentions: A Camera Club Mystery
by Kara Lacey
Masked Intentions: A Camera Club Mystery
Cozy Mystery
2nd in Series
Setting – Vermont
Publisher : Level Best Books
Publication date : January 27, 2026
Print length : 270 pages
Paperback
ISBN-13 : 979-8898200619
ASIN : B0GJJKL34G
Digital
ASIN : B0GGM6PLJN
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It’s autumn in Vermont, and the mountains are ablaze with color, just in time for Stonebridge’s annual harvest festival. The village is swarming with leaf-peeping tourists, and the celebration is off to a jubilant start as residents gather for their favorite kick-off event: a masquerade party on the village green. But the crisp fall air turns chilling when a party guest is found lifeless and another is whisked away in an ambulance, on the verge of death.
Photographer Bobbie Brooks vows to leave the investigation to the professionals until a tearful plea from a friend causes her to shift her focus from merriment to murder. The Stonebridge Keep it Snappy Shutter Club is on another case as Bobbie plunges into the world of herbal poisons and masked motives. The truth is concealed in the details captured through her lens. But as everything comes into focus, Bobbie finds herself in danger once again. Can she unmask the killer before the killer zooms in on her?
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The Rosebud Café’s Apple Crumb Muffins
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Thank you for allowing me to share one of the recipes for Rose’s muffins, which appear in Masked Intentions.
In the fictional village of Stonebridge, Vermont, the Rosebud Café is a favorite among locals and tourists alike. The owner, Rose Lavoie, is known for her baked goods and the best coffee around, which she serves with a friendly dose of banter.
Located in a Victorian-era home next door to my protagonist, Bobbie Brooks, The Rosebud is her daily hangout for coffee, chitchat, and crime-solving. As Bobbie’s best friend, Rose is always willing to lend an ear and brings her unmatched enthusiasm for any adventure Bobbie throws her way.
Excerpt below from “Taste of Stonebridge” recipe booklet (free for subscribers at https://karalacey.substack.com )
“Hey, girl,” Rose called out as I entered the Rosebud Café.
The festival crowd had turned the coffee shop into a madhouse. I made a beeline to the only empty stool at the counter.
“I’ve only got a minute,” Rose said before plunking a plate on the counter in front of me. “Apple muffins with an oh-so-yummy crumb topping. Hot from the oven, and simply to-die-for, if I do say so myself.”
The spicy scent of cinnamon wafted from the steaming muffin, and my mouth watered. “You’re a godsend.”
“Don’t you forget it.” Rose’s eyes twinkled. “Now, tell me the latest scoop.”
As I regaled my friend with all the latest from our ongoing investigation, I couldn’t help moaning—just a little—as I took a bite of the muffin. Soft and buttery with the sweetness of fresh apples. It was perfection.
Apple Crumb Muffins
Ingredients:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs, at room temperature
- ½ cup yogurt or sour cream
- 2 teaspoons vanilla extract
- ¼ cup milk
- 1 ½ cups peeled an chopped apples (1/2 inch dice)
For the Crumb Topping:
- 1/3 cup packed brown sugar (light or dark)
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 2/3 cup all-purpose flour
- ¼ cup unsalted butter, melted
Directions
Preheat oven to 425 degrees. Spray or line a 12-count muffin tin
Make the Crumb Topping:
Mix brown sugar, cinnamon, and flour together in a medium bowl. Stir in melted butter, mixing with a fork. Set aside
Make the Muffins:
Beat softened butter and both sugars on high speed until smooth and creamy (about 2 minutes)
Add eggs, sour cream or yogurt, and vanilla. Beat on medium speed for another minute. Then turn to high and beat until creamy.
With mixer on low, add flour and milk, alternating until all flour is incorporated.
Fold in chopped apples.
Spoon batter into each cup. Add crumb topping.
Bake for 5 minutes. Without removing the pan from the oven, reduce temperature to 350 degrees and continue baking for 15-18 minutes.
Remove muffins from the oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling.
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About Author Kara Lacey
Kara Lacey is the author of the Camera Club Mysteries. Along with her husband, she lives in a tiny village nestled in the beautiful Green Mountains of Vermont—the inspiration for her novels. Kara is a photography enthusiast who also enjoys hiking, skiing, and getting cozy with a good book. When she’s not at her laptop creating havoc for her characters, you can find her rambling through the forest with her husband and spirited Labrador retriever, camera in hand.
Kara is a member of Sisters in Crime, Sisters in Crime-New England.
Author Links: Instagram / Facebook / Website / SubStack / Goodreads / BookBub
Purchase Links – Amazon – Bookshop.org – B&N – Kobo
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